Xalixco
Tequila and white rum under pineapple and grapefruit. A long tiki build with two bases, and the grapefruit is what stops it being a fruit cup.
12ozHurricane holds 12 oz of liquidLarge specialty glass, because tropical drinks run big.Build
| Blanco tequila | 1 ¾ oz50 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| White rum | 1 ¾ oz50 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Pineapple juice | 2 ½ oz75 ml1 ½ oz45 ml2 ¼ oz65 ml3 oz90 ml3 ¾ oz110 ml4 ⅝ oz135 ml |
| Grapefruit juice | 1 ¾ oz50 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Simple syrup | ⅜ oz10 ml¼ oz6 ml¼ oz9 ml½ oz15 ml⅝ oz20 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ¾ oz50 ml.
Tools
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Preparations
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Fill a shaker with ice.
- Add the tequila, the rum, the pineapple juice and the grapefruit juice.
- Add the syrup, shake well, and strain into a hurricane glass.
Mixology by Whiphttps://mixologybywhip.com/recipes/xalixco
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